Easy Keto Eggplant Chips
How to Make It
Step 1
Wash and pat dry the eggplant. Using a sharp knife, thinly slice the eggplant into rounds. Sprinkle with one teaspoon of salt and let it sit for 10 minutes. Thoroughly rinse the eggplant and gently press the slices to remove any excess liquid. Set aside.
Step 2
Shred the parmesan cheese and add it to a bowl. Add ¼ teaspoon of salt, black pepper, and garlic powder. Mix well.
Step 3
Preheat the oven to 180°C (355°F). Line a large baking tray with parchment paper. Arrange the eggplant slices in a single layer over the baking tray. Sprinkle the prepared cheese mixture over the eggplant slices, turning each piece to coat them evenly. Bake for 10 minutes or until crispy.
Step 4
Remove from the oven and transfer to serving bowls. Optionally, serve with your favorite Keto-friendly dips. Enjoy!
Ingredients
- Eggplant – 200 g
- Parmesan cheese, fresh (hard) – 150 g
- Salt – 1.25 tsp
- Black pepper – 0.25 tsp
- Garlic powder – 0.25 tsp